ELIZE’S KFC COLESLAW WITH A TWIST
4 cups grated cabbage
1 medium carrot, grated
2 Tbsp. Red onion, grated
1/2 cup Crosse and Blackwell Mayonnaise
1 desert spoon Nola Tangy Mayonaisse
50 ml seedless raisins
15 ml brandy
30 ml diced capers
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2-1/2 Tbsp. fresh lemon juice
1-1/2 Tbsp. Brine from Dill Gherkins jar
1/2 tsp. celery seed
Salt and Pepper to taste
Roughly slice cabbage/cole and add to food processor. Pulse 3 or 4 times to get a small chop. Grate carrot on a box grater and add to cabbage.
Soak raisins and capers in brandy, add to cabbage.
In a small bowl whisk remaining ingredients until smooth.
Add to cabbage to combine.
Refrigerate at least 2 hours or overnight.
Recipe and photo: Elize de Kock – Heerlik verby!
